Category Archives: Chicken

Sweet and Sour Chicken


Tonight was our first attempt at making Chinese food. This recipe was amazing, better than take out! It does take some time, but it is definitely worth the work. The flavor of the sauce is incredible and the texture of the chicken is wonderful. We were all just smacking our lips with this one. Nom nom nom!

For the Chicken:
3-4 boneless,skinless chicken breasts, cut into chunks
Salt and pepper, to taste
1 cup cornstarch
2 eggs, slightly beaten
ΒΌ cup canola or vegetable oil

For the Sauce:
ΒΎ cup sugar
4 tablespoons ketchup
Β½ cup vinegar (preferably rice or white)
1 tablespoon soy sauce
1 teaspoon garlic powder

Preheat oven to 325 degrees.

Season chicken with salt and pepper.

Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg.

Heat the oil over medium-high heat and again in two batches, brown the chicken, turning it so that all sides are browned.

Place the chicken in a single layer in a 9Γ—13 baking dish. Whisk together the sauce ingredients in a small bowl and pour evenly over the chicken. Turn the chicken to ensure each piece is coated.

Bake for 1 hour, turning the chicken every 15 minutes.

Recipe adapted from


Buffalo Chicken Casserole


Yes, another Buffalo Chicken recipe and it is a casserole dish! I love making casseroles. They are so simple and provide you with plenty of leftovers. It was a hit with my Star and said “you must make this again.”


4 chicken breasts (seasoned with salt, pepper & any other seasonings you may like)
1/2 box of penne or any type of pasta
1 cup + 1/2 cup buffalo sauce
4 oz cream cheese
2 tablespoons flour
2 1/2 cups milk
1 cup shredded mild cheddar cheese (or you could use blue cheese)
1 cup bread crumbs
1/2 stick melted butter
1 tablespoon dried parsley

Preheat oven to 375 degrees.

Begin by cooking pasta according to the directions on the package.

Bake chicken in the oven for approximately 20 minutes or until the juices run clear. Turn oven down to 350 degrees.

Shred chicken with fork.

Preheat a large skillet. Add the chicken, 1 cup of buffalo sauce and let it simmer.

Put milk in a sauce pan and warm at a low temperature until little bubbles form around the edges (make sure not to boil the milk).

Once milk is warm, add the flour and whisk until smooth. Add the cream cheese and the other 1/2 cup of buffalo sauce to the milk and whisk until smooth.

Spray 9 x 13 casserole dish with nonstick spray.

Pour 1/2 of the cooked pasta into the dish

Add the chicken

Top with remaining pasta and pour milk mixture over chicken and noodles, then top with shredded cheese

In a small bowl mix parsley, bread crumbs and melted butter. Sprinkle evenly over top and bake for 35-40 minutes or until hot and bubbly.

Buffalo Chicken Tortilla Pizza


Last night I made the Crock Pot Buffalo Chicken Sandwiches and we have plenty, plenty of left overs. What to make for lunch lunch today? Buffalo Chicken Tortilla Pizza! One of the many great recipes you can make with buffalo chicken.


Whole wheat tortilla
Left over Crock Pot Buffalo Chicken
Mozzarella cheese
Hot peppers (optional)
Blue Cheese Dressing

Preheat oven to 350 degrees.

Layer some buffalo chicken on top of tortilla, add shredded mozzarella cheese and peppers.

Bake for approximately 20 minutes.

Add some blue cheese dressing.


Crock Pot Buffalo Chicken Sandwiches


We have been kinda in a buffalo chicken mood lately and I have no idea why…hmm. Anyway, I was planning on making something totally different tonight, but I knew that I was going to be out all day running errands and meeting with my “other daughter” Bree for a nice lunch and I would not have the time nor the energy to cook. πŸ™‚

My Bree!

This is one of the reasons why I like to do crock pot recipes. You just dump the ingredients set it on low and let it cook all day. By the time you get home, there’s dinner! I love it!


3 – 4 boneless skinless chicken breasts
1 – 17.5 oz bottle of Crystal Hot Sauce (as we like) or Franks Wing Sauce
1 package of Hidden Valley Ranch Salad Dressing Mix
2 tablespoons butter
Rolls (any type)

Place chicken breasts in crock pot. Add the ranch dressing mix and about 1/2 the bottle of hot sauce. Cover and cook on low for 6-7 hours.

Once the chicken is cooked, shred the chicken, add the butter and remaining hot sauce (wing sauce). Let the butter melt. Stir and serve on rolls.

My Star added some blue cheese salad dressing on top of his sandwich. You could even add some crumbled blue cheese. Enjoy!

Crock Pot Italian Beef


Rump Roast was on sale this week at Shop Rite and I decided to make Italian Beef sandwiches instead of the usual beef roast. So quick and easy with very few ingredients, which I love!


2.5 – 3 lb beef rump roast
1 package Italian salad dressing mix
12 oz. beef stock
Jalapeno peppers (optional)

Trim off any fat from roast and place in crock pot. Pour in beef stock, add some jalapeno peppers (if desired) and sprinkle packet of Italian mix on top.

Cook on low for about 6 – 7 hours until tender. Shred in pot and cook for about 30 minutes (not necessary, but I thought it should suck up all the juices into the meat for a bit…mmmmm).

Serve on a nice french bread, crusty roll, or an Italian roll with some provolone cheese. We added some spicy chipotle mayonnaise to the roll. I’m thinking even a nice horseradish spread would be delish as well.

Once you close the lid πŸ™‚ the cheese melts over the beef for just pure awesomeness!

Buffalo Chicken Wings


This is a recipe that my friend Melissa shared with me, but I did tweak it a bit. The Perdue chicken wings were on sale this week and we decided it was a perfect night to make them! They were so good and the family ate them all up! Nom, nom, nom!

We made two different styles, Spicy and Thai and we cooked them a little bit longer (20 minutes per side instead of 15 minutes), as we wanted them to be a little more crispier.


For Spicy Wings

1 bag Perdue Chicken Wings
1/2 cup Crystal (or your favorite) hot sauce
2 tablespoons butter

Thai Wings

1/2 cup World Harbor Thai Sauce
2 tablespoons butter

Preheat oven to 400 degrees

Place chicken wings on a rack on top of a baking sheet. Bake for 15 minutes, then turn over and bake for 15 minutes more. For more crispier wings, bake for 20 minutes each side.

Melt butter and hot sauce or Thai sauce in microwave for approximately 1 minute. Pour into a large bowl and add chicken wings, toss to coat.

Serve with blue cheese dressing.

Cheesy Crock Pot Chicken


This one I just through together quick in the morning. I had chicken and some cheddar cheese soup and there’s dinner! So simple, moist and full of flavor. Shannon was skeptical but she did love it and said “all it needs mom is some hot sauce,” what else would she say. πŸ™‚


4-6 chicken breasts
2 cans Campbells cheddar cheese soup
Adobo seasoning

Spray the insides of the crock pot with Pam.

Rinse chicken breasts and pat dry. Sprinkle Adobo seasoning over both sides of chicken. Place in crock pot, pour soup over chicken, set on low and cook for 7 hours.

Buffalo Chicken Tenders


Believe it or not, but this is the first time that we ever made this dish. I don’t why we never tried to make them, but these came out absolutely perfect. I love that we used Panko, as it give them a nice crispiness. We all just couldn’t get enough. They made great leftovers. Just reheat them in a pan. I apologize for the pictures, not the best…..still hinting for a new camera πŸ™‚


1 1/2 – 2 pounds boneless skinless chicken breasts halved and cut into strips (or you can buy the pre-packaged tenders)
1 cup buttermilk
1/2 cup Crystal hot sauce (my personal favorite)
2 tablespoons butter
1 1/2 cups panko bread crumbs
1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon pepper
2 tablespoons canola oil (you might need to add more)

Preheat oven to 300 degrees

In one bowl combine, panko, paprika, onion powder, garlic powder and pepper. In another bowl add the buttermilk. Dip chicken in the buttermilk and drain off excess. Dip in panko mixture.

Heat large skillet with 2 tablespoons canola oil, add chicken. Pan fry for approximately 5 minutes per side until cook through. Transfer to a rack on a baking sheet and keep warm in oven while working on the other batches of chicken.

Melt butter and add to the hot sauce. Place cooked chicken in a large bowl and pour hot sauce mixture over, toss gently.

Serve with a side of blue cheese dressing.

They were smoking hot, as you can see the steam coming off!

Hawaiian Stuffed Chicken Breasts


This is a Star recipe! He created this dish from a few he found online. It was simply delicious, moist and full of flavor with a nice sweetness from the pineapples. Feel free to double the recipe if you have 6-8 chicken breasts. This dish is not as aesthetically pleasing as some of our others; however, where it lacks in appearance it more than makes up in flavor. It is now a new favorite in the family. We hope you enjoy it as well. πŸ™‚


2/3 cup hot water
2 tablespoons butter
2 cups Stove Top (in the canister) chicken flavor stuffing mix
1 (8 1/4 oz.) can crushed pineapple in syrup
4 boneless skinless chicken breast butterflied
1 medium pepper (green, red, or yellow) chopped
2 tablespoons brown sugar
2 tablespoons vinegar
1/4 teaspoon ground ginger

Preheat oven to 400 degrees

Mix hot water and butter in bowl, stir in stuffing mix, pepper, half the pineapple and syrup. Spoon stuffing evenly in chicken.

Secure with toothpicks and place in 9-inch square pan. Top with any remaining stuffing. Mix remaining pineapple and syrup, sugar, vinegar, and ginger. Spoon over chicken.

Bake for approximately 30 – 40 minutes, until thoroughly cooked.

Panko Parmesan Chicken Strips


My Star and I created this recipe tonight on whim! We pretty much, or should I say hardly ever and can’t even remember the last time, made fried chicken and to be honest, I was just really in the mood for some tonight. The main thing that I love about this dish is that there are leftovers! My daughter, Shannon, loves chicken so this is a great lunch for her to take to school. After tonight’s meal, I took a strip slice it and put it in a whole wheat tortilla with some shredded cheese topped with hot sauce (she is obsessed with hot sauce….maybe because I craved spicy foods while I was pregnant, hmmm). It will also go great in a caesar salad, turn it into chicken parmesan with some marinara sauce, slice it and put on some artisan bread with some lettuce, tomato, avocado and some dressing or freeze it and reheat for later. The possibilities are endless. I’m thinking I need to make this more often to just have on hand.


1 large egg
1/3 cup buttermilk
2 1/2 pounds boneless skinless chicken breast, cut into strips
1 1/2 cups panko bread crumbs (I love panko, it gives the chicken such a nice crunch)
1/4 cup Parmesan cheese
1/4 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon Oregano
Salt and pepper
1/2 cup canola or vegetable oil

Whisk the egg and buttermilk in a medium bowl. In another shallow bowl combine panko with Parmesan cheese, paprika, garlic powder, oregano, salt and pepper, to taste.

Heat oil in a large skillet over medium heat. Place chicken in egg/buttermilk mixture, lift chicken from mixture letting excess liquid drain back into the bowl, then dip into panko and turn to coat on all sides.

Carefully place chicken in oil and cook until they are golden and crispy and cooked through, about for 5 minutes per side. Transfer chicken to plate.